...The Extraction of Bioethanol from Pineapple (Ananas comosus) Peelings Through Simultaneous Saccharification and Fermentation Using the Yeast Saccharomyces cerevisiae AN INVESTIGATORY PROJECT SUBMITTED AS AN ENTRY TO THE 16TH INTERNATIONAL ENVIRONMENTAL PROJECT OLYMPIAD (16TH INEPO) 16. INEPO ÇEVRE PROJE OLİMPİYADI FATİH KOLEJİ (FATIH COLLEGE) ISTANBUL, TURKEY 1-4 JUNE 2008 Avril Rodiel Bries Quezon City Science High School (Regional Science High School for NCR) REPUBLIC OF THE PHILIPPINES- CUMHURIYET FİLİPİNLER School Year 2007-2008 Mr. Noel Pablo Diaz Research Adviser Abstract: On average, 435,000 metric tons of pineapples are produced annually in the Philippines, which is one of the country’s leading commercial fruit products. However, there are a lot of unused excess parts of the pineapple, notably the peelings, which are considered as waste and contribute to the country’s garbage problem. There is a global oil crisis, as the demand for petroleum increases each year while our supplies are rapidly being depleted. Bioethanol, a principle biofuel, is a natural alternative to gasoline. One solution to both dilemmas is to produce bioethanol from pineapple plant peelings. This will be made possible by extracting the glucose content of the peelings and fermenting it through the process of Simultaneous Saccharification and Fermentation (SSF) using the yeast sample. Peel samples, coming...
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...Pineapple Peelings as Vinegar II. TABLE OF CONTENTS Title Page Abstract…………………………………………………………... 1 Research Plan…………………………………………………….. 2 * Introduction………………………………………………….. 2 * Statement of the Problem…………………………………….. 2 * Significance of the Study…………………………………….. 2 * Scope,Delimitation and Limitations………………………….. 2 * Definition of Terms…………………………………………… 3 Review of Related Literature……………………………………… 4 Methodology……………………………………………………… 5 * Materials………………………………………………………. 5 * Procedures…………………………………………………….. 5 Result of Discussion………………………………………………. 6 * Tabular Presentation………………………………………….. 6 * Analysis………………………………………………………. 6 * Interpretation…………………………………………………. 6 Conclusion………………………………………………………... 7 Recommendation…………………………………………………. 7 References………………………………………………………… 7 Acknowledgement………………………………………………… 8 III. ABSTRACT The pineapple is a tropical plant and fruit. It is an example of a multiple fruit: multiple, spirally-arranged flowers along the axis, each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit. Pimeapples are the only eration fruit in widespread cultivation. It is one of the most commercially important plants which carry out Crassulacean acid metabolism or CAM photosynthesis. The pineapple has a peelings which we considered as waste but in just a simple and easiest way we can make it into another...
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...Department Kidapawan City THE FEASIBILITY OF PINEAPPLE (ANANAS COMOSUS) PEEL AS AN ALTERNATIVE VINEGAR CHAPTER I: INTRODUCTION A. BACKGROUND OF THE STUDY A Pineapple, is a fruit wherein you have to peel off the peelings to eat it, like any other fruits. We, the researchers, chose this as their project to prove that Pineapple peelings have other uses. We, the researchers, also noticed that the families in our country are very practical nowadays. Instead of throwing the peelings away, many families can earn something from it by using our experiment. They can produce a product and maybe start a business or they can produce it for their own use. We, the researchers, wanted to prove that nothing in this world is useless and peelings count as useful materials too, and can somehow help people to use their creative minds to make things possible out of such wastes. B. STATEMENT OF THE PROBLEM Our country is experiencing economic crisis and many Filipinos do not have stable jobs. Our problem in waste management also has a huge impact on why the researchers chose this study to begin with. The wastes in market says it all. The following problems that this study wants to answer are the following: * Does the peeling of pineapple (Ananas comosus) can be made as vinegar? * Can this study help to reduce the waste in the environment? * Is pineapple vinegar more affordable than a commercially sold vinegar? * Is pineapple vinegar has more taste than a commercially...
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...………………… 16 Oligopoly……..………………………………….…………………. 16 Conclusion …………………………………………………………. 17 Question 2 (b) ……………….……………………………………….. 18 Introduction …………….……….………………………………….. 18 Perfect competition …………………….………………………..…. 14 Monopolistic competition….………………………………...…...… 15 Long run ………….……………………………....………………… 16 Oligopoly……..………………………………….…………………. 20 Conclusion …………………………………………………………. 24 INTRODUCTION The local pineapple, cv Victoria, is the second horticultural produce after Anthurium, with the highest export volume. Indeed, since the early 80’s, the Mauritian pineapple has been permanently on the European market in spite of drought or cyclones. The export volume has increased from 10 t in mid 80’s to more than 600 t presently and the local variety, Victoria already earns a good name on the European market. Moreover, Baby pineapple is on high demand in niche markets. The technology for its production is already available. Pineapple is very tolerant to cyclone, can be grown under rain fed conditions, is not a seasonal crop and rational planning of planting and harvesting through judicious use of floral induction, ensures consistent income throughout the year....
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...PHYSIOLOGICAL STUDIES OF THE FRUITS OF THE PINEAPPLE [ANANAS COMOSUS (L.) MERR.] WITH SPECIAL REFERENCE TO PHYSIOLOGICAL BREAKDOWN ERSTON V. MILLER Received July 17, 1950 Introduction Physiological breakdown of the fruits of the pineapple [Ananas comosus (L.) Merr.] is characterized by a darkening of the flesh of the fruitlets, beginning near their attachment to the core in a region an inch or two above the base of the fruit. The-disorder progresses upward and outward, subsequently involving all of the fruitlet except the ovary and a layer approximately one quarter inch deep below the skin. Only in advanced stages do the surface of the fruit and the core become involved. Hence in most fruits there may be no external symptoms of the disorder. Severe cases of physiological breakdown are frequently discovered in pineapples that appear normal and attractive from the exterior. The disorder is not a form of over-ripeness as is true of "internal breakdown" of apples. One of the commonest causes of physiological breakdown is exposure of the fruits to relatively low temperatures. The disorder has been observed in Florida in the fruits that were induced to ripen during the winter months by forcing the bloom with acetylene gas during "off season." Physiological breakdown has been reported to occur under similar conditions in Australia (3). Also pineapples harvested during the summer months may develop breakdown during storage or transit if holding temperatures are...
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...ECO 740 ECONOMIC ANALYSIS MASTER IN BUSINESS ADMINISTRATION “FACTORS AFFECTING DEMAND OF PINEAPPLE IN MALAYSIA” PREPARED FOR: Prof Madya Dr Rosita Suhaimi PREPARED BY: Azarudin Bin Berudin (2013803912) Cecilia Amid (2013859584) Daphne Gayle (2013278394) INTRODUCTION Global price hikes in food has created a global crisis that affects both developed and developing countries. Initial causes of the price spikes included unseasonable droughts in grain producing nations which can be attributed to climatic change and rising oil prices. The rise of oil prices exacerbated costs of fertilizers and transportation of food. The increased farming use in biofuels, growing consumer demand, global population growth and structural changes in trade and agricultural production has also lead to the price increase of food and made it unaffordable for many people. In Malaysia, the Agrofood Policy (2011-2020) was formulated to ensure food security, enhance global competition, increase farmers’ income, ensure agro-food sector’s sustainable growth and boost food production to meet growing population demand. The period is a critical time as Malaysia plans to achieve an advanced high-income economy (in line with the 10th Malaysia Plan, 2011-2015) with consumers’ need for quality, safety, nutrition, functionality and environmental sustainability. Demand for local fruits is expected to increase at a growth rate of 2.3% annually from 2.7 million metric tonnes in 2010 to 3.3 million metric tonnes by 2020...
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...Supply Chain Management: Food (Pineapples and Plantains) Chestnut Hill Farms Table of Contents I. Major manufacturers/producers or service providers for pineapples and plantains II. Total output worldwide regarding pineapples and plantains – divided by countries. III. The import export statistics to show major producers and major consumers for pineapples and plantains IV. Local manufacturer Chestnut Hill Farms: vendors/suppliers, distributors, wholesalers and retailers. V. Pineapple and plantain flowchart (vertical integration) VI. Discuss major problems and issues in the pineapple and plantain supply chain VII. Include, suggestions, if any, for making improvements regarding the pineapple and plantain supply chain I. Major manufacturers/producers or service providers for pineapples and plantains Today many countries have become pineapple producers, making the fruit production grow over 400% since 1960. Then again, a rise of 50% was seen after the introduction of what they call the “Gold” variety, developed in the 1990s by Fresh Del Monte. Pineapple consumption has double in last 10 years, making the industry grow into a more complex chain. Other major fruit product today is plantains, which production has grown over 60% in the last 30 years. Plantains have become a major part of food in Central and West Africa, and in other regions such as the Caribbean Islands, South, and Central America. As comsuption for both fruits have...
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...daghng djmvbnTHE FEASIBILITY STUDY OF MAKING PINEAPPLE PEELING AND LEAVES (ANANAS COMOSUS) AS CORKBOARD The study was entitled “The Feasibility Study of Making Pineapple Peeling and Leaves (Ananas Comosus, Linn) as Corkboard”. The study aimed to produce corkboard out of pineapple peelings and leaves which needs to observe the answers to the following questions: Does the quality of the produced corkboard out of pineapple peelings and leaves comparable to the commercial product when analyzed by strength, appearance, and texture? Abstract The major relevance of this study is to produce alternative materials from recycled things/waste products, fruit peelings for instance to replace our commercial materials which is really expensive in making things to be part of our day-to-day life. Experimental method of research was used. The process involved some phases to be covered in conducting the study. The researchers collected and gather information, data and samples about the said study. It also includes extraction and filtration and the testing. This is a new type of renewable and sustainable raw materials since it recovers from things that we completely thought a total waste, easy to dispose but we never thought can be very useful. In this study, the waste product of pineapple peelings becomes recyclable. Description Pineapple, Ananas comosus, belongs to the Bromeliaceae family, from which one of its most important health-promoting compounds, the enzyme bromelain...
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...2 COMPOSITION OF PINEAPPLE Pineapple composition: Table 1. Chemical composition of the edible portion of pineapple (all varieties) (the data from USDA Nutrient Database) Nutrient Units Value per 100 grams Proximates Water g 86.00 Protein g 0.54 Total lipid (fat) g 0.12 Ash g 0.22 Carbohydrate, by difference g 13.12 Fiber, total dietary g 1.4 Sugars, total g 9.85 Sucrose g 9.85 Glucose (dextrose) g 5.99 Fructose g 1.73 Vitamins Vitamin C, total ascorbic acid mg 47.8 Vitamin A, IU IU 58 Vitamin A, RAE mcg_RAE 3 Other Carotene, beta mcg 35 Pineapple mainly contains water, carbohydrates, sugars, vitamins A, C and carotene, beta. It contains low amounts of protein, fat, ash and fibre. Pineapples contain antioxidants namely flavonoids, vitamin A and C. These antioxidants reduce the oxidative damage such as that caused by free radicals and chelating metals. It also has the enzyme complex protease (bromelain). Bromelain contains peroxidase, acid phosphate, several protease inhibitors and organically bound calcium (Tochi et al., 2008). 2.3 PRODUCT OF PINEAPPLE Canned Pineapple grade canned pineapple whole slices and broken slices packed in natural juice or light sugar syrup. Undersize fruits are cut and packed into canned pineapple tidbits, pieces or pineapple chunks. Aseptic pineapple juice concentrate is prepared by direct application of heat to pineapple juice to reduce its water content. Pineapple concentrate is stable...
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...experiment “Enzyme Jelly Lab”, it was discovered that the hypothesis was rejected. The hypothesis being: If temperature affects enzyme function then fresh pineapple is the best to use when making jello. The rationale behind this hypothesis was that the bonds within the collagen of the fresh pineapple could withstand the temperature up to 70 degrees Celsius. This would allow bonds to repair themselves after cooling. When combined with hot water, the helices form a 3-D structure and is unraveled which would then form gelatin. In canned pineapple, the temperature of 100 degrees Celsius is too high for the peptide bonds to hold together and this would permanently break the bonds. This would not allow the solution to cool and set. After revealing the results, it was discovered that the canned pineapple was the successor out of the two types of pineapple to create jello. This occurred because the canned pineapple...
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...pineapple A Commodity system analysis Overview of the Commodity Photo from www.markmaranga.com/camp-phillips-del-monte-pineapple-plantation-in-bukidnon/ A. Technical Description Pineapple (Ananas comosus) is a perennial crop grown for its fruits and used as a fresh and processed product. World production is about 13.7 million tons fresh fruit.(FAOSTAT, 2001). The origin of the pineapple is still uncertain but the Parana-Paraguay Basin has been considered as a possible area. For good growth pineapple requires mean daily temperatures of 22 to 26°C with an optimum of 23 to 24°C. Mean daily maximum and minimum temperatures of 30 and 20°C respectively for the whole growing period are considered optimum. Temperatures below or above this range affect fruit quality or the acid and sugar content. The crop is grown between 31°N and 34°S, primarily in regions with high relative humidity. A combination of optimum temperature and high humidity results in soft, large leaves and juicy fruits, low in acid content. Fruits ripening in periods with cool temperatures and low radiation levels, e.g. in winter or at high altitudes, are of inferior quality because of poor shape for canning. Requirements for canning are: a cylindrical shape, fruit eyes of a relatively shallow surface and a small fruit core in relation to the fruit. Pineapple can grow on a wide range of soils but a sandy loam texture is preferred. Optimum soil pH is 4.5 to 6.5. The soil should have a low lime content. The...
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...A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 37, 2014 Guest Editors: Eliseo Ranzi, Katharina Kohse- Höinghaus Copyright © 2014, AIDIC Servizi S.r.l., ISBN 978-88-95608-28-0; ISSN 2283-9216 The Italian Association of Chemical Engineering www.aidic.it/cet DOI: 10.3303/CET1437102 Vinegar Production from Pineapple Wastes –Preliminary Saccharification Trials Arianna Roda, Dante Marco De Faveri, Roberta Dordoni, Milena Lambri* Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore Via Emilia Parmense, 84, 29122 Piacenza, Italy milena.lambri@unicatt.it This study is located in the within of a research devoted at processing wastes both in developing and in developed Countries, so reducing both environmental pollution and seasonal fruit losses. In particular, the full work intended to completely process pineapple wastes into vinegar which may be then used as dressing, food preservative, and disinfectant. The preliminary trials presented here deepened the first process step (i.e. the saccharification) and looked into the feasibility of producing the greatest yield of reducing sugars from peels and core of pineapples. Wastes were cut into thin strips, chopped in a mixer, and divided into samples of peel and core to which distilled water was added. For enhancing reducing sugar yield, physical treatments were arranged to disaggregate the fibrous structure followed by enzyme treatments to breakdown cellulose polymers and to hydrolyse sucrose...
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...Converting to Wine 1. Extract pineapple peels. 2. Pasteurize the juice at 70ºC for 15 minutes. 4. Transfer the juice into fermentation vessel,1.5 cola bottle will do. Bigger container is preferred for larger volumes. 5. Dissolve the active wine yeast in small amount of lukewarm water then add it into the fermentation vessel. 6. Cover the fermentation vessel with cheesecloth or fermentation lock. Fermentation starts when bubbles start to rise on top. It usually takes three to four weeks. 7. When fermentation stops (bubbling ceases), Transfer the newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor. Age wine for one year or longer. Converting to Vinegar 1. Extract pineapple peels. 2. Add 4 cups water, 1 ½ cup sugar per liter of juice and pasteurize for 10 – 15 minutes at 60 -65ºC. 3. Transfer into sterilized container, half-filled. 4. Cool, then add ½ tsp wine yeast for every 8 c mixture. Allow to ferment for 7-8 days. 5. Decant/siphon to separate sediments, dead yeast. 6. Add one cup vinegar starter for every four cups liquid. Cover with clean cloth/paper. 7. Allow to ferment at room temperature for 2-3 weeks or until a sour vinegar is attained. Decant to separate the sediments. 8. Transfer vinegar to bottles and pasteurize. Age for a month. 9. Pasteurize at 60ºC for 5 minutes. Filter, bottle, seal tightly, label and store. Notes: Measure the following physico-chemical properties...
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...PINEAPPLE EXPRESS Joshua D. LeBel SOC 120 Amanda Eaton 10 November 2013 PINEAPPLE EXPRESS Legalize marijuana! That is where I stand, and I plan on convincing you to join me in the fight to legalize a harmless, useful, and medically beneficial plant. Throughout the last 70 years or so marijuana has gotten a bad reputation as being a drug that will make you crazy, has no benefits, and will cause you to hurt the people around you. Before this time for over 200 years cannabis has been used to make everything from paper to cars. Legalizing marijuana will help our nation expand its economy and allow us to provide more from within rather than import from outside sources. Even though marijuana is seen as gateway drug that will lead to the use of harder drugs like heroin or LSD, I believe it should be legalized because medical marijuana has helped sick people where no other pharmaceutical drug could. Cannabis has been used for thousands of years. The oldest known uses have been recorded as far back as 2737 B.C. as medicine by Emperor Shen Neng of China (Advanced Holistich Health, 2013). The Chinese would later use hemp as to make clothes, shoes and rope and even paper. By the sixteenth century hemp was widely distributed in Europe where it was cultivated for fiber and the seeds were cooked with barley or other grains and eaten. In 1537 Discorides named the plant Cannabis sativa and wrote of its use for cordage as well as its medicinal properties [ (Ehrensing, 1998) ]. Back...
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...MISION SER UNA EMPRESA ABIERTA PARA EL DESARROLLO DE LA CONSERVACION DEL MEDIO AMBIENTE Y DIFUSION DE INFORMACION AMBIENTAL. VISION SER MODELO Y REFERENCIA EN NUESTRO SISTEMA AMBIENTAL POSESIONANDONOS REGIONAL Y NACIONALMENTE, A TRAVES DE ACCIONES VINCULADAS CON EL GOBIERNO PARA LOGRAR EL DESARROLLO Y CONSERVACION DEL ENTORNO AUTOSUSTENTABLE. OBJETIVOS * VINCULAR LAS ACCIONES QUE SE REALICEN DENTRO DEL Sistema de Gestión Ambiental con otras dependencias involucradas en la preservación ambiental * Desarrollar actividades ambientales dentro y fuera de la empresa 1.0. Antecedentes 1.1. Descripción botánica Planta herbácea, de tallo corto en forma de botella, un poco curvado, de 1 a 1.5 m de altura; las raíces son adventicias, fuertes y de ramificación escasa, nacen de la base del trono formando un sistema corto y compacto. Las hojas están dispuestas en roseta basal, dando un aspecto semejante a un maguey; las inferiores son muy cortas, las centrales son largas, alcanzan de 0.5 a 1 m de largo y las apicales son mas cortas, la base de la hoja envuelve al tallo y se abre en una lamina lanceolada acanalada, rígida, con el ápice muy agudo, los bordes pueden ser espinosos o inermes, según la variedad. La inflorescencia es terminal, las flores individuales se fusionan entre si y con el tallo central en forma tan completa que es casi imposible distinguir donde termina una flor y comienza otra; en una inflorescencia corriente hay 100 a 200 flores dispuestas...
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